In a medium bowl, combine the finely chopped cooked chicken, eggs, shredded mozzarella, grated Parmesan, all-purpose flour, mayonnaise, green onion, parsley, garlic powder, onion powder, paprika, salt, and black pepper. Mix until the batter is thick and scoopable.

Heat 2-3 tablespoons of olive oil or neutral oil in a non-stick skillet over medium heat until the oil shimmers.

Scoop about 2-3 tablespoons of the chicken mixture for each fritter into the skillet. Gently flatten each fritter to form a patty, taking care not to overcrowd the pan.

Cook the fritters for 3-4 minutes on each side until they are golden brown and cooked through. If desired, press them lightly with a spatula halfway through cooking to ensure even browning.